Khinkali is the Georgian dish which we are most proud of. Even though at first sight it looks like a simple – dough and meat dish – its major asset and the secret ingredient is a collection of Georgian spices.  Another point of Khinkali culture is the method of eating it fully, without spilling its inner juice down on your plate. 

              Like a medal, Georgian Khinkali has its two sides – cooking and eating. Obviously, one cannot insist that cooking tradition is less important than eating. The homeland of Khinkali is mountainous regions of Georgia, where at some places it's made of chopped meat, while other regions prefer it minced. It shouldn't sound too ambitious if we say that in Georgia the famous "Michelin stars" are awarded to Khinkali based on the number of their wrinkles, which also means that good cooks are spotted by the right number of their Khinkali wrinkles.  

              There are two major varieties of Khinkali – Urban and Mokhevian. The only difference lies in the seasoning of their fillings as the Urban Khinkali is dressed with herbs in addition to the basic must-have spices.

                  Tastes differ, but recently some cooks tried adding vinegar in Khinkali, and if trusting the followers of this new trend, it gives some special aroma to the dumplings.

                  P.S. Khinkali is not only a trademark of the Georgian Cuisine, but it has often become a visit card for good local cooks.